Creamy Tomato Basil & Parmesan Soup

★★★★★ 1 Review
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By Francine Lizotte
from Surrey South, BC

Smooth, earthy and packed with flavor, this recipe is definitely a keeper!

serves 6 servings
prep time 15 Min
cook time 30 Min
method Stove Top


  •   12 large
    roma tomatoes, blanched
  •   3 Tbsp
    olive oil
  •   1 c
    white onions, chopped
  •   2 1/2 tsp
    ground himalayan sea salt, or more to taste and divided
  •   3 large
    cloves garlic, pressed
  •   2 Tbsp
    granulated sugar
  •   3 c
    low-sodium chicken broth
  •   6 Tbsp
    fresh basil, chopped plus more for garnish
  •   1 c
    parmesan cheese, grated
  •   1 Tbsp
    fresh thyme leaves, chopped
  •   1/2 Tbsp
    fresh oregano leaves, chopped
  •   1 1/2 tsp
    freshly ground black pepper, or more to taste (i always use mixed peppercorns)
  •   2 Tbsp
    balsamic vinegar
  •   3/4 c
    35% heavy cream
    croutons, as needed for garnish

How To Make

  • 1
    Cut the blanched tomatoes in half and then half again; set aside.
  • 2
    In a large Dutch oven over medium heat, add oil and when hot, add onions; sauté until translucent, about 2 minutes. Add garlic and sauté for only 1 minute. Add the blanched tomatoes, sugar and chicken broth. Stir well and bring to a boil and reduce heat to medium. Add basil, cheese, thyme, oregano, more salt and freshly ground black pepper.
  • 3
    Stir and gently simmer for 20 minutes, stirring occasionally and breaking the tomatoes into smaller pieces with the tip of a spoon.
  • 4
    When time is up, add balsamic vinegar and process until mostly smooth using an immersion blender (or blender). Add heavy cream and stir; taste and adjust if needed. Process again with blender until the soup is perfectly smooth. Makes 6 servings
  • 5
    To view this recipe on YouTube, click on this link >>>>